Heirloom Tomato Tart
Heirloom Tomato Tart
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Heirloom Tomato Tart

45 MIN
50 MIN
30 MIN


Tart Dough



Tart Dough

  1. In a large bowl, combine the flour and salt. Add the butter and blend into the flour using a pastry cutter until the butter is pea-sized. Gradually add the water and mix just until the dough sticks together when pressed. Form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
  2. With the rack in the middle position, preheat the oven to 400°F (200°C).
  3. On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) tart pan with the dough and prick all over with a fork. Cover with foil and fill with pie weights.
  4. Bake for 30 minutes or until the edge of the crust is lightly golden. Remove the foil and pie weights. Turn the oven down to 350°F (180°C).


  1. Meanwhile, place the tomato slices on a wire rack set over a baking sheet to allow the excess liquid to drain. Sprinkle with the salt and let drain for 15 minutes. Pat dry with paper towels.
  2. Spread the mustard along the bottom of the tart. Layer the cheese, herbs and tomatoes on top.
  3. Bake for 20 minutes or until the tomatoes are hot and the cheese is slightly melted. Let cool for 15 minutes before serving.


Sweat the tomatoes with salt before cooking to release some water content. That will keep your crust from getting soggy.


  1. Pastry is superb. I used my food processor to make the pastry, and it turned out great. I wasn’t able to get heirloom tomatoes, but substituted fresh field tomatoes - again, turned out great. This recipe is a true keeper and quite elegant in its presentation.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.